Search thousands of recipes reviewed by home cooks like you.

Pasta and Vegetable Saute

Pasta and Vegetable Saute

ANGCHICK

ANGCHICK

A colorful and tasty presentation.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
  2. Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BLUENOVA
13

BLUENOVA

10/2/2003

This is a very good, easy, and quick dinner to make. I didn't have baby corn so I just added a handful of frozen corn and it was just fine. My family thought this was a good dinner.

amandak23k
9

amandak23k

6/17/2010

This made a great weeknight dinner. I left out the green onion and used 2 carrots. I didn't have any of the canned baby corn so I just used some canned whole kernel corn, which worked out just fine. Loved the combo of veggies, will make this again. Thanks.

Jessica
8

Jessica

7/4/2007

It was a yummy healthy way to top off some whole wheat pasta. I didn't have red pepper, so I added some celery instead. I also spiced it up a bit more. My 4 year old gave it a thumbs up!

More reviews

Similar recipes

ADVERTISEMENT